张欣珂

电子邮箱:zhangxinke@bua.edu.cn

工作单位:北京农学院新威尼斯v0008酿酒工程系

工作地址:北京市昌平区北农路7号，102206

简历更新至2022年11月

教育经历

工作经验

承担/参与科研项目

1.‘京津冀’地区红葡萄酒颜色品质提升的关键技术研究，2022.01—2023.12，主持，项目来源：北京农学院

2.红葡萄酒中关键辅色素的挖掘应用，2021.01—2023.12，主持，项目来源：北京农学院

3.凤凰庄园葡萄酒品质提升关键技术集成研发，2022.01—2024.12，子课题主持，项目来源：企业横向

4.干红葡萄酒陈酿过程中花色苷衍变聚合机制研究，2015.01—2018.12，参与，项目来源：国家自然科学基金面上项目。

5.红葡萄酒中酰基化花色苷辅色作用机制的研究，2018.01—2021.12，参与，项目来源：国家自然科学基金面上项目。

6.南方葡萄沟刺葡萄特色优质葡萄酒生产关键技术研究，中国南方葡萄沟酒庄有限公司，2017.02—2020.01，参与,项目来源：企业横向。

论文发表和引用情况：

截至2022年11月20日，发表SCI论文15篇（JCR分区Q1论文13篇，Q2论文1篇），EI论文6篇，累计影响因子109.18，总引用次数241次。其中第一作者发表SCI论文7篇（JCR分区Q1论文6篇，Q2论文1篇），EI论文1篇，共被引用144次。

个人谷歌学术网站/Researchgate：

https://scholar.google.com/citations?user=dNnM70oAAAAJ&hl=zh-CN

https://www.researchgate.net/profile/Zhang-Xin-Ke

著作与论文:

1.Zhai, H.-Y., Li, S.-Y., Zhao, X., Lan, Y.-B.,Zhang, X.-K., Shi, Y., & Duan, C.-Q. (2022). The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: a review.Food Chemistry, 134467.(IF:9.23)

(https://doi.org/10.1016/j.foodchem.2022.134467)

2.Tong, W., Sun, B., Ling, M.,Zhang, X., Yang, W., Shi, Y., Pan, Q., Duan, C., & Lan, Y. (2022). Influence of modified carbonic maceration technique on the chemical and sensory characteristics of Cabernet Sauvignon wines.Food Chemistry, 134341.(IF:9.23)

(https://doi.org/10.1016/j.foodchem.2022.134341)

3.Zhang, X.-K., Jeffery, D. W., Li D.-M.,Lan, Y.-B., Zhao, X., & Duan, C.-Q. (2022).Red wine coloration: A review of pigmented molecules, reactions, and applications.Comprehensive Reviews in Food Science and Food Safety. 21(5): 3834-3866. (IF:15.78)

(https://doi.org/10.1111/1541-4337.13010)

4.Lan, Y., Liu, M.,Zhang, X., Li, S., Shi, Y., & Duan, C. (2022). Regional Variation of Chemical Characteristics in Young Marselan (Vitis viniferaL.) Red Wines from Five Regions of China.Foods, 11(6), 787.(IF:4.12)

(https://doi.org/10.3390/foods11060787)

5.Zhang, X.-K., Zhao, X., Ying, S., & Duan, C.-Q. (2022). The formation mechanism of pinotin A in model wine: Experimental and theoretical investigation.Food Chemistry, 380, 132196.(IF:9.23)

(https://doi.org/10.1016/j.foodchem.2022.132196)

6.Zhang, X.-K., Jeffery, D. W., Muhlack, R. A., & Duan, C.-Q. (2021). The effects of copigments, sulfur dioxide and enzyme on the mass transfer process of malvidin-3-glucoside using a modelling approach in simulated red wine maceration scenarios.Food and Bioproducts Processing, 130, 34-47.(IF:5.10)

(https://doi.org/10.1016/j.fbp.2021.09.001)

7.Zhang, X.-K., Lan, Y.-B., Huang, Y., Zhao, X., & Duan, C.-Q. (2021). Targeted metabolomics of anthocyanin derivatives during prolonged wine aging: Evolution, color contribution and aging prediction.Food Chemistry, 339, 127795.(IF:9.23)

(https://doi.org/10.1016/j.foodchem.2020.127795)

8.Zhang, X.-K., Li, S.-Y., Zhao, X., Pan, Q.-H., Shi, Y., & Duan, C.-Q. (2020). HPLC-MS/MS-based targeted metabolomic method for profiling of malvidin derivatives in dry red wines.Food Research International, 134, 109226. (IF: 6.475)

(https://doi.org/10.1016/j.foodres.2020.109226)

9.赵旭，赵培汝，张欣珂，何非（2020），反复冻融对葡萄酒中酚类物质的影响.中国食品学报, 20 (12), 191-199.

(10.16429/j.1009-7848.2020.12.024)

10.张欣珂,赵旭,成池芳,齐梦瑶, &石英. (2019).葡萄酒中的酚类物质Ⅰ:种类,结构及其检测方法研究进展.食品科学, 40(15), 255-268. (http://www.spkx.net.cn/EN/abstract/abstract48605.shtml)

11.Zhang, X.-K., He, F., Zhang, B., Reeves, M. J., Liu, Y., Zhao, X., Duan, C.-Q. (2018). The effect of prefermentative addition of gallic acid and ellagic acid on the red wine color, copigmentation and phenolic profiles during wine aging.Food Research International,106, 568-579.（并列一作）(IF: 3.58)

(https://doi.org/10.1016/j.foodres.2017.12.054)

12.Zhang, X. K., Lan, Y. B., Zhu, B. Q., Xiang, X. F., Duan, C. Q., Shi, Y. (2018). Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography–mass spectrometry.Journal of the Science of Food and Agriculture, 98 (1), 104-112. (IF: 2.42)

(https://doi.org/10.1002/jsfa.8444)

13.Zhao, X.,Zhang, X.-K, He, X., Duan, C., & He, F. (2021). Acetylation of malvidin-3-O-glucoside impedes intermolecular copigmentation: Experimental and theoretical investigations.Journal of Agricultural and Food Chemistry, 2021, 69(27): 7733-7741. (IF: 5.28)

(http://dx.doi.org/10.1021/acs.jafc.1c02378)

14.Wei, Y., Chen, Z.,Zhang, X.-K., Duan, C.-Q., & Pan, Q.-H. (2021). Comparative analysis of glycosidic aroma compound profiling in threevitis viniferavarieties by using ultra-high-performance liquid chromatography quadrupole-time-of-flight mass spectrometry.Frontiers in Plant Science, 12, 1271. (IF: 2.42)

(https://doi.org/10.3389/fpls.2021.694979)

15.Zhao, X., He, F.,Zhang, X.-K., Shi, Y., & Duan, C.-Q. (2022). Impact of three phenolic copigments on the stability and color evolution of five basic anthocyanins in model wine systems.Food Chemistry, 375, 131670.(IF:9.23)

(https://doi.org/10.1016/j.foodchem.2021.131670)

16.Zhao, X., Zhang, S.-S.,Zhang, X.-K., He, F., & Duan, C.-Q. (2020). An effective method for the semi-preparative isolation of high-purity anthocyanin monomers from grape pomace.Food Chemistry, 310, 125830.(IF:7.51)(https://doi.org/10.1016/j.foodchem.2019.125830)

17.Liu, Y.,Zhang, X.-K., Shi, Y., Duan, C.-Q., He, F. (2019). Reaction kinetics of the acetaldehyde-mediated condensation between (-)-epicatechin and anthocyanins and their effects on the color in model wine solutions.Food Chemistry, 283, 315-323.(IF:6.30)

(https://doi.org/10.1016/j.foodchem.2018.12.135)

18.赵旭,张欣珂,陈新军,张珊珊, &何非. (2019).葡萄酒中的酚类物质II:辅色效应与生物活性研究进展.食品科学, 40(17), 284-294.(doi:10.7506/spkx1002-6630-20180916-160)

19.曹鹏,张波,张欣珂,刘月,何非, &段长青. (2019).陈酿前添加咖啡酸对干红葡萄酒颜色品质及多酚构成的影响.中国食品学报, 2019(007), 153-160. (doi:10.16429/j.1009-7848.2019.07.020)

20.王晓月,张珊珊,张欣珂,曹鹏,张波, &何非. (2020).发酵前添加黄酮醇类辅色素对'赤霞珠'干红葡萄酒颜色品质及多酚组成的影响.食品科学,41(18), 188-195.(doi:10.7506/spkx1002-6630-20190714-187)

21.安效辉，苗瀛心，陈倬，张欣珂，段长青，潘秋红.(2020).基于UHPLC-Q-TOF研究酵母对葡萄酒中糖苷态香气物质释放的影响．食品科学, 41(12):158-165.(http://kns.cnki.net/kcms/detail/11.2206.TS.20191012.1126.046.html)